Wednesday, 3 September 2014

Dinner Date

I went for a lovely meal last night with some friends for a well over due catch up at Prezzo and defiantly over ate a bit, three courses plus wine and coffee. oopps! Oh well YOLO! 

Italian has to be one of my favorite cuisines as I'm a carb addict, so of course I had a selection of bread and oils to start with followed by a massive bowl of pasta with a side salad and finished with a mouth watering dessert which was to die for. Saved my self all day for this feast so as you can see I went for it. 

Tiramisu is usually my choice of dessert as it's one of my favorites but I thought I'd live life on the edge and go for something different so I had a Nutella and banana calzone which was actually heavenly and came with a cappuccino. Perfect. 

Will defiantly be trying to recreate this dessert at some stage as it was truly so delicious. :))

Gym is a must do today now ;) 

Happy baking lovelies 

Megan x x x

Tuesday, 2 September 2014

Gooey chocolaty Flapjacks

Hi guys!! 

Been busy baking some sweettreats this week, it was mine and my boyfriends 3 year anniversary yesterday so decided to bake him some chocolate flapjacks. The way to a mans heart ;)

They were honestly so easy and quick to make and are defiantly fool proof. Very sweet and moorish they only take 20 minutes to bake and use only 4 ingredients, easy on the pocket :)

250g porridge oats
125g unsalted butter
125g Brown sugar
1-3 table spoons of golden syrup
White chocolate chunks (optional)
Milk chocolate (optional)

1. Pre heat the oven to 180 degrees and line a shallow tray with baking parchment. 
2. Place the butter, sugar and golden syrup into a pan over a medium heat and gently heat through until all the sugar has melted and combined together.
3. Stir in the oats until all the ingredients have come together then lastly stir in the white chocolate chunks gently and pour onto the baking tray. Spread out the mixture and then place in the middle of the oven to bake for 20 minutes or until golden brown. 
4. Once baked leave to cool completey before cutting. Melt the milk chocolate over a pan of simmering water then drizzle over the top of your flapjacks. Leave to set and then serve. 


I have to say he loved them and I know I'll be making them again very soon. You can add all different types of ingredients to the mixture such as glacier cherries, raisins, nuts and other dried fruits, or you can just enjoy them plain with a cuppa tea. 

Super quick and super easy, they do not take any effort at all but taste great and look very professional, so give them a go and I'm sure you will not be disappointed and will be baking them as much as I do. 

Happy baking lovelies,

Megan x x x 

Tuesday, 26 August 2014

Fruity Cranberry and Hazelnut Christmas Cake- bake along

Oh my goodness 120 days until Christmas, how crazy does that sound! Just as crazy as me mentioning it. 

I actually love Christmas so much, especially all the food and festive treats. Christmas cookies is a must have and I usually spend most of my time decorating them leading up to the big day because I always make so many. 

Homemade sausage rolls are usually on the cards too as they make a great evening snack (if you have room after your mammoth dinner) and also freeze well to use for later dates. 

However this year we are going to be making a cranberry and hazlenut Christmas cake which we'll be starting in the next month and feeding with booze right up until Christmas Eve when we ice and decorate it. You need to start a good couple of months before so that your cake has time to soak up all the alcohol and and develop in taste, as early as it seems you can never be too prepared. 

We are going to be posting a step by step guide as to how we make our cake so if you fancy joining us and making a special Christmas treat for your family and friends why not do it with us :)) 

Here is a list of all the ingredients you will need if you fancy baking along, don't worry it is a fairly easy cake to bake and I know it looks quite daunting because it is a lengthy list of ingredients, but it's for a special occasion so why not push the boat out. 

My self and Jade usually buy our dried fruits from Aldi as it's very reasonably priced and good quality but you can use any store you wish. 

So you will need to following..
200g unsalted butter
200g self raising flour
250g light brown sugar
4 eggs
1 teaspoon vanilla extract 
100g grounded almonds
100g raisins 
150g glacier cherries 
100g dried cranberries 
150g fresh cranberries 
100g dried apricots 
50ml Cointreau (or brandy if you prefer)   
1 orange zest 
150g toasted hazelnuts 
1 tablespoon mixed spice
1 tablespoon cinnamon 

You will also need..
An air tight container 
Parchment paper 
Deep 20cm cake tin

And there you have it, that is all the ingredients you will need for your cake and we can worry about the icing and decorations closer to the time. 

So if you are thinking about impressing your friends and family this Christmas or maybe just fancy some homemade sweettreats give this recipe a go and we can make it together.  

Have your ingredients ready by middle of September and we can get baking.

Megan and Jade x x x

Monday, 18 August 2014

Shortbread Biscuits

Hey lovelies! 

We have been busy making some delicious shortbread and chocolate biscuits which went down an absolute treat, they are so moorish and perfect with a cuppa tea. We was going to make plain biscuits but as we're both complete chocoholic wedecided to melt milk and white chocolate and dip them in creating the biscuit of all biscuits! 

They are very simple to bake and do not require any fancy fluffy ingredients or too much time which make them perfect for a quick sweet treat or a lovely gift. 

200g unsalted butter
100g caster sugar
300g plain flour
1 teaspoon vanilla extract 
Milk and white chocolate (optional) 

1.  Pre heat the oven to 160 degrees and line a tray with baking parchment. Mix the butter and sugar together either with your hands or a hand mixer until pale and smooth. Add the vanilla extract and sieve in the flour mixing well until all the ingredients have combined. Try not to over work the flour otherwise you'll lose crumbliness to your biscuits ( and everyone loves a crumbley biscuit).

2. Divide your mixture up into four pieces and gently roll each piece out  roughly a centimetre thick and then use a biscuit cutter to cut the shapes out. Once you have cut all the shapes out leave in the fridge for roughly 10 minutes then before baking sprinkle some granulated sugar over each biccy. Bake for roughly 15-20 mins or until lightly golden. Leave aside to completely cool once baked. 

3. Whilst the biscuits are coolig melt some chocolate in a bowl over a pan of simmering water, leave the chocolate aside to cool before dunking your biscuits in. Once dunked place them in the fridge to set the chocolate then drizzle over the other chocolate to create a pattern, or just eat ;).  

There you have it, we said they would be quick and east to make. You could place them in a lovely box as a gift, serve then for lunch or afternoon tea or just hide them in your cupboard so know one can pinch them. I suppose you could always share them but they are so god damn tasty you will defiantly be hiding them from everyone, that's what we did anyway :). 

Hope you give this recipe a go and find them as tasty as we do! Defiantly the best shortbread biccy around so try it out and let us know what you think.

Happy baking :))

Megan and Jade x x 

Friday, 15 August 2014

Gooey chocolate Brownies

Hey guys!

So you've seen the yummy ingredients that I was using to make these delicious brownies, now time to see the finished product. I have to say they were so delicious and gooey in the middle just how a brownie should be and the white chocolate chunks along side the melted marshmallow and crunchy shortbread worked an absolute treat. A sweet addictive heaven and an easy, non complicated recipe.

140g butter
140g milk chocolate 
2 eggs 
140g light brown sugar
70g self raising flour
100g white chocolate (cut into chunky pieces)
100g shortbread biscuits
100g marshmallows 

1. Pre heat the oven to 180 degrees and line a shallow baking tray with baking paper so all the sides are covered.   
2. Over a simmering pan of water, melt the butter and chocolate together making sure the water doesn't touch the bottom of the pan. Leave aside to cool for a few minutes once all melted. 
3. Whisk together the sugar and eggs until devolved then whisk in the melted chocolate and butter. Sieve in the flour and whisk up until all the ingredients have combined.
4. Cut the white chocolate and shortbread into medium sized pieces and add them into the mixture with the marsh mellows. Stir all together and then pour onto the baking tray and bake for 15-18 minutes.
5. Leave to cool before you cut then slice into squares and serve.

There you have it, gorgeous chocolate brownies, a gooey chocolaty centre with chunky pieces of white chocolate and sticky marshmallow, not forgetting the crunch from the buttery shortbread biscuits and the crispy top of the brownie. Perfect! 

A fool proof recipe which you can experiment with by adding different ingredients such as cherries, Malteeser (oh yeah!!) or any other favourite sweet or chocolate. Even a selection of nuts and seeds would be very tasty, so give them a go and let us know what you think.

Have a lovely weekend, and enjoy these sweet treats.

Happy baking :)

Megan x x 

Thursday, 14 August 2014

Making Brownies

Sugar overload!!!! Look at all these yummy ingredients. All going in my chocolate lovers brownies :)) we have marshmallows, white chocolate and shortbread biscuits. Heaven on a chopping board :). Oh and not forgetting melted milk chocolate yumm. 

Will let you see the finished product and recipe once there baked. 

Keep posted :))

Megan x x

Saturday, 9 August 2014

Mini Victoria sponges

Hello you lovely lot,

I've just gone and made the cutest little cakes ever, mini Victoria sponges! They are so sweet and very easy to make. They would make a perfect accomplishment to an afternoon tea or a birthday party. Very quick and hassle free and even the less domesticted can pull these off without any dilemmas.

Ingredients (basic Victoria Sponge) 
200g self raising flour
200g caster sugar 
200g unsalted butter 
4 eggs
1 Teaspoon vanilla 

Strawberry Jam
140g butter
280g icing sugar 
Vanilla extract 

1. Pre heat the oven to 180 degrees and grease a cupcake tray with butter. 
2. Cream together the butter and caster sugar until light and fluffy then beat in the eggs one at a time to prevent curdling.
3. Add the vanilla extract and then fold in the flour. 
4. Spoon into the cupcake tray making sure you fill them 3/4 of the way as the will rise. Bake for 12- 15 minutes until golden brown. Once baked leave to cool completely.
5. To make the butter icing beat the butter until soft then add the icing sugar and cream together until light and fluffy adding a teaspoon of vanilla extract. 
6. Cut and trim the cakes to make them neat and level then spoon on some strawberry jam and pipe the butter icing on. 
7. Dust with icing sugar and serve. 

Nice and quick recipe with a very tasty result. They are fun to make and go down a treat, but don't leave them unattended or they will disappear (I've witnessed some cake pinching). 

I hope you love this recipe as much as I do and enjoy baking them :))

Happy baking lovelies :) 

Megan x x x